1 | Changes to the USDA MGAP Audit Checklist V2.0

Agricultural Marketing Service, Specialty Crops Program, Specialty Crops Inspection Division

Changes to the USDA MGAP Checklist

(Version 2.0 08/05/2019) 

The USDA MGAP Checklist has been modified to update the formatting, modify the auditee 

information on Pages 1-4, align current questions with wording consistent with the application of 

the requirements of the checklist, and update the logo use section. 

The auditee information on Pages 1-4 has been modified to add a Federal Account Number field 

and to add the question “Is this company currently subject to the Produce Safety Rule (21 CFR 

Part 112)?”.

The updates to audit questions in the MGAP Production Checklist and the USDA GAP&GHP 

General Questions and Parts 3 through 7 are for clarification purposes and do not require food 

safety program updates on the part of the auditee. The edits to the questions on the checklist are 

as follows: 

3.7a Is movement of employees and visitors between mushroom growing areas and substrate 

production or staging areas controlled to prevent contamination?

Changed “or” to “and.” 

6.2a Are unpasteurized substrate preparation and storage areas adequately separated from 

pasteurized/sterilized substrate, casing materials and finished casing (as applicable) so that cross 

contamination cannot occur?

Changed to modify language to align with current MGAP Standard: Are unpasteurized 

substrate preparation and storage areas adequately separated from areas where 

pasteurized substrate is stored so that cross contamination cannot occur?

G-3 Potable water is available to all workers.

Changed to: Drinking water is available to all workers.

G-9 All toilet/restroom/field sanitation facilities are clean. They are properly supplied with 

single use towels, toilet paper, and hand soap or anti-bacterial soap and potable water for hand 

washing. 

Changed “potable” to: ...and water used for hand washing meets the microbial standards 

for drinking water.

3-3 Source water used in the packing operation is potable. 
2 | Changes to the USDA MGAP Audit Checklist V2.0

Changed to: Source water used in the packing operation meets the microbial standards for 

drinking water.

3-4 If applicable, the temperature of processing water used in dump tanks, flumes, etc., is 

monitored and is kept at temperatures appropriate for the commodity.

Changed “commodity” to “crop.”

3-9 Added shading to N/A block.

3-10 The water used for cooling and/or making ice is potable.

Changed to: The water used for cooling and/or making ice meets the microbial standards 

for drinking water.

3-30 Measures are taken to exclude animals or pests from packing and storage facilities.

Changed “or” to “and.”

4-13 Measures are taken to exclude animals or pests from storage facilities.

Changed “or” to “and.”

4-17 The water used for cooling and/or making ice is potable.

Changed to: The water used for cooling, humidity, and/or making ice meets the microbial 

standards for drinking water.

4-21 Refrigeration system condensation does not come in contact with produce.

Changed to: Temperature control equipment condensation does not come in contact with 

produce.

Part 7 Preventative Food Defense Procedures

Changed “Preventative” to “Preventive.”

7-18 Routine security checks of the premises are performed for signs of tampering, criminal or 

terrorist action.

Changed “action” to “activity.”

Logo Use section updates include: 

LU-5 has been changed to add the Harmonized GAP Plus+ Audit to the types of USDAapproved GAP & GHP audits. 

Added requirements LU-7, LU-10, and LU-11.

LU-08 and LU-09 requirement numbers were updated and “containers” was changed to 

“packaging.”
 

USDA Good Agricultural Practices Good Handling Practices 

Audit Verification Checklist 

Commodity Specific Checklist for Mushroom Production 

This program is intended to assess a participant’s efforts to minimize the risk of contamination of fresh fruits, vegetables, nuts and 

miscellaneous commodities by microbial pathogens based on the U.S. Food and Drug Administration’s “Guide to Minimize Microbial 

Food Safety Hazards for Fresh Fruits and Vegetables,” and generally recognized good agricultural practices. Additional commodity 

specific guidance was provided by the American Mushroom Institute and Penn State University contained in the "Industry-wide 

Food Safety Standards for Fresh Mushroom Growing, Harvesting and Shipping ." 

AUDITEE INFORMATION 

Company Name: 

Audit Location Address: GPS (Optional): 

Street: City, State, Zip: 

Multiple sites covered by this audit? (If Yes, provide details in Additional Comments) 

Mailing/Business Address Same as above Federal Account Number: 

Street: City, State, Zip: 

Yes No 

Company Contact: Contact Title: 

Phone Number: Fax Number: 

E-Mail Address: 

Company uses USDA GAP&GHP Logo on packaging or marketing materials? 

Is this company currently subject to the Produce Safety Rule (21 CFR Part 112)? 

Yes 

Yes 

No 

No 

AUDIT INFORMATION 

Date & Time of Audit 

Beginning 

Ending 

Date: 

Date: 

Time: 

Time 

Description of Operation: 

Harvest Company Name (if applicable): 

Other Contractors: 

Types of Mushrooms Covered by Audit: 

Types of Mushrooms Produced During Audit: 

Total Acres Covered by Audit: 

Total Square Feet Covered by Audit: 

AUDITOR INFORMATION 

United States Department of Agriculture Field Office: 

Agricultural Marketing Service 

Specialty Crops Program Auditor Name(s): 

Specialty Crops Inspection Division 

For Official Government Use Only August 5, 2019

USDA, AMS, SCP, Specialty Crop Inspection Divison Version 2.0 
OTHER INFORMATION 

Person(s) Interviewed: 

Audit Requested by: 

Distribute Audit Report to*(if known): 

*Supplying names of retail and food service buyers is not mandatory, however it is useful to know in the event the buyer requires USDA-AMS to send a 

copy of the audit report directly. No audit results are sent to a 3rd party without the written consent of the auditee. 

Did the auditee participate in GAP & GHP training? 

Yes No 

Yes 

Is there a map that accurately represents the farm and/or facility operations? 

No N/A 

Yes 

Does the company have more than one packing facility? 

No N/A 

Is there a floor plan of the packing house facility(s) indicating flow of product, storage areas, cull areas, employee break rooms, restrooms, 

offices? 

Yes No N/A 

Is any product commingled prior to packing? 

Yes No 

Audit Scope: (Please check all scopes audited) 

Audit Scope: (Please check all opotional scopes included in audit) 

General Questions (Audits that include Part 3 or Part 4 must pass this portion)....................................................... 

Part 3 - House Packing Facility......................................................................................................... 

Part 4 – Storage and Transportation.................................................................................................... 

Part 7 – Preventive Food Defense Procedures........................................................................................ 

Logo Use Addendum.................................................................................................................. 

ADDITIONAL COMMENTS 

For Official Government Use Only August 5, 2019

USDA, AMS, SCP, Specialty Crop Inspection Divison Version 2.0 
 

Auditor Completion Instructions 

Mushroom Production Checklist 

The Industry-Wide Food Safety Standards for Fresh Mushroom Growing, Harvesting, and Shipping outline the specific agricultural best 

practice standards that this audit checklist is based on. Please refer to that document for specific guidelines that the mushroom industry has 

provided their membership for addressing specific areas. 

This checklist may be used for all species of mushrooms. 

This checklist is only to be used on mushroom facilities with indoor production. For operations that produce mushrooms outdoors, please 

refer to the USDA GAP&GHP or Harmonized Produce Safety Standard. 

For clarification and guidance in answering these questions, please contact your Federal Program Manager or the Audit Services Branch 

Audit Program Coordinator. 

Place the point value for each question in the proper column (Yes, No, or N/A). 

Gray boxes in the "N/A" column indicates that question cannot be answered "N/A". 

"D" in the Doc column means that documentation will be requested/reviewed by the auditor. 

Any "N/A" or "No" designation must be explained in the comments section. 

USDA GAP&GHP Checklist 

• For clarification and guidance in answering these questions, please refer to the Good Agricultural Practices & Good 

 Handling Practices Audit Verification Program Policy and Instruction Guide. 

• Farm/Facility must be in operation during auit. This means for a farm audit, persorm the audit while the crop is actively

 being grown, a field harvest/field harvesting activities audit shall be performed while the product is being harvested, etc.

• Place the point value for each question in the proper column (Yes, No, or N/A). 

• Gray boxes in the “N/A” column indicate that question cannot be answered “N/A”. 

• Any “N/A” or “No” designation must be explained in the comments section. 

• The "Doc" column: 

• A "D" indicates that a document(s) is required to show conformance to the question. A document may be a

 combination of standard operating procedures outlining company policy as well as a record indicating that a 

 particular action was taken. 

• A "R" indicates that a record is required to be kept showing an action was taken. 

• A "P" indicates that a policy/standard operating procedure (SOP) must be documented in the food safety plan in order

 to show conformance to the question. 

For Official Government Use Only August 5, 2019

USDA, AMS, SCP, Specialty Crop Inspection Divison Version 2.0 
 

 

Conditions Under Which an Automatic "Unsatisfactory" Will be Assessed: 

• An immediate food safety risk is present when produce is grown, processed, packed or held under conditions that promote 

 or cause the produce to become contaminated. 

• The presence or evidence of rodents, an excessive amount of insects or other pests in the produce during packing, processing

 or storage of produce. 

• Observation of employee practices (personal or hygienic) that have jeopardized or may jeopardize the safety of the 

• Falsification of records. 

Specific conditions for MGAP Production Checklist:

 Answering "NO" to any of the following questions: (Note: other questions may reveal a finding that could lead to an automatic unsatisfactory 

audit) 

1.1a Does your farm have a documented food safety program in place? 

1.1b 

Has your farm designated an individual responsible for overall development and implementation of the food safety plan? 

4.1a Are there adequate toilet facilities for the number of employees? 

6.2b 

Are appropriate measures taken so that seepage and runoff from unpasteurized substrate storage and preparation areas is collected 

and/or diverted so that they cannot reach growing areas? 

9.1a Are all cleaners, sanitizers and disinfectants approved for use on mushroom farms, and are they applied according to label 

instructions? 

11.1d Are all pesticides EPA approved? 

11.1e 

Are all pest control devices located so as not to contaminate product, packing materials or other materials? 

11.1g If used, are poison bait stations used exclusively on the outside and never inside of buildings? 

14.1a Has a training program been developed that teaches employees their responsibility, based on their job description, in protecting food 

from microbial, chemical, and physical hazards and the importance of good personal hygiene practices? 

Specific conditions for the USDA GAP & GHP Checklist: 

Answering "NO" to Questions P1 or P2 will be an Automatic "Unsatisfactory". 

For further information regarding the USDA GAP & GHP Audit Program, please contact: 

USDA Specialty Crops Program, Specialty Crops Inspection Division, Audit Services Branch at 

202-720-5021, or SCAudits@usda.gov 

For Official Government Use Only August 5, 2019

USDA, AMS, SCP, Specialty Crop Inspection Divison Version 2.0 
1 

2 

MGAP Production Checklist 

FOOD SAFETY PROGRAMS/MGAPS DEVELOPMENT 

Note: Question numbers are tied to the standard number of the Industry-Wide Food Safety Standards 

for Fresh Mushroom Growing, Harvesting, and Shipping the question addresses. 

Questions Points YES NO N/A Doc 

1.1a 

Does the farm have a documented food safety 

program in place? (A "NO" answer results in an 

automatic unsatisfactory). 

15 D 

1.1b 

Has your farm designated an individual for the 

overall development and implementation of the food 

safety plan? (A "NO" answer results in an automatic 

unsatisfactory). 

15 D 

Auditor Comments: 

SAFETY OF WATER 

Questions Points YES NO N/A Doc 

2.1a 

Is water tested as outlined in M-GAP standard to 

assure that it is adequate for its intended purpose 

(every 6 months at a minimum)? 

10 D 

2.1b Are wells inspected as outlined in M-GAP standard 

and maintained to prevent them from contamination? 

15 D 

2.1c 

Is potable drinking water available for employees? 

10 

2.2a 

Are back-flow prevention devices installed on lines 

where chemical, fertilizer or pesticide applications 

are made? 

10 

Auditor Comments: 

For Official Government Use Only August 5, 2019

USDA, AMS, SCP, SCI, Audit Services Branch Version 2.0 
3 WORKER HYGIENE & PRACTICES TO PREVENT CONTAMINATION 

OF MUSHROOMS 

Questions Points YES NO N/A Doc 

3.1a Are employees and visitors required and follow 

GAPs and proper hygienic practices? 15 

3.1b Are employees trained to understand the importance 

of good personal hygiene? 15 D 

3.2a Are employees instructed in proper hand washing 

methods? 10 

3.2b 

If gloves are used, are workers instructed to wash 

their hands before putting gloves on and to change 

the gloves in accordance with company standards? 

10 

3.3a 

Do harvesters and other employees in mushroom 

harvesting, packing, and breezeway areas wear 

hairnets, caps, bandanas, or other means to restrain 

hair? 

10 

3.4a 

Are harvesters and other employees in mushroom 

production areas who show signs of diarrheal illness, 

open wounds, or skin infections excluded from 

production areas? 

15 

3.5a Are jewelry and other personal items that can fall into 

the product prohibited from production areas? 5 

3.6a 

Is eating food, chewing gum, drinking beverages, or 

using tobacco prohibited in production and handling 

areas? 

10 

3.7a 

Is movement of employees and visitors between 

mushroom growing areas and substrate production 

and staging areas controlled to prevent 

contamination? 

10 

3.8a Are employees trained to dispose of any mushrooms 

that have been exposed to blood or other body fluids? 10 D 

3.8b Is there a first aid kit available? 5 

3.8c 

Is there a written company policy addressing 

procedures which specify handling/disposition of 

product or food contact surfaces or equipment that 

come into contact with blood or other bodily fluids? 

15 D 

Auditor Comments: 

For Official Government Use Only August 5, 2019

USDA, AMS, SCP, SCI, Audit Services Branch Version 2.0 
4 

5 

HANDWASHING & TOILET FACILITIES 

Questions Points YES NO N/A Doc 

4.1a 

Are there adequate toilet facilities for the number of 

employees? (A “NO” answer results in an automatic 

unsatisfactory). 

15 

4.1b 

Are toilet facilities well-ventilated, have self-closing 

doors, have clean, running warm water and are 

continuously stocked with toilet paper, hand soap, 

disposable paper towels, and trash receptacles? 

15 

4.1c 

Does each toilet facility have a sign in an appropriate 

language that reminds employees to wash their hands 

before returning to work? 

10 

4.2a Are toilets cleaned and sanitized on a scheduled basis 

and monitored to make sure they function properly? 15 D 

Auditor Comments: 

PRODUCT SECURITY 

Questions Points YES NO N/A Doc 

5.1a 

Are all employees issued identification that shall be 

returned upon resignation or dismissal from the 

company? 

10 

5.1b 

Are the grounds reasonably secure from unauthorized 

entry through fencing, lighting, or regular 

monitoring? 

10 

5.1c Are only authorized individuals permitted on the 

premises? 10 

Auditor Comments: 

For Official Government Use Only August 5, 2019

USDA, AMS, SCP, SCI, Audit Services Branch Version 2.0 
6 RECEIVING & STORAGE OF RAW MATERIALS, SUBSTRATE & 

SUPPLIES 

Questions Points YES NO N/A Doc 

6.1a Do suppliers of raw materials provide documentation 

of the material purchased and date of purchase? 15 

6.1b 

Do suppliers of baskets, lugs, trays, tills, and boxes 

provide documentation that they are made of 

materials approved by FDA for food contact 

surfaces? 

10 D 

6.2a 

Are unpasteurized substrate preparation and storage 

areas adequately separated from areas where 

pasteurized substrate is stored so that cross 

contamination cannot occur? 

15 

6.2b 

Are appropriate measures taken that seepage and 

runoff from unpasteurized substrate preparation and 

storage areas is collected and/or diverted so that they 

cannot reach growing areas? (A “NO” answer results 

in an automatic unsatisfactory) (“N/A” only if no 

unpasteurized substrate preparation areas are onsite) 

15 

6.2c 

Are receiving docks for raw materials and/or 

substrate located away from areas where harvest 

containers, packaging materials, spawn, and other 

sanitary supplies are received or where mushrooms 

are shipped? 

10 

6.3a 

Are records available to ensure adequate heat 

treatment of substrate during pasteurization or 

sterilization? 

15 D 

Auditor Comments: 

For Official Government Use Only August 5, 2019

USDA, AMS, SCP, SCI, Audit Services Branch Version 2.0 
7 FARM SANITATION 

Questions Points YES NO N/A Doc 

7.1a Are grounds maintained so that they do not become a 

source of contamination? 5 

7.2a 

Are buildings maintained to prevent entry points for 

pests and water and are outside entrances kept closed 

when not in use or have screens, plastic strip curtains, 

or air curtains installed? 

5 

7.3a 

Are building interiors clean and uncluttered with 

adequate space for movement of employees and 

equipment? 

5 

7.3b 

Are waste materials stored in labeled or otherwise 

identified containers and removed on a scheduled 

basis? 

10 

7.4a 

Is there a policy that ensures shatterproof materials or 

protective shielding are used to prevent glass 

contamination from windows, light fixtures, pest 

lights, and other items located in mushroom handling 

areas? 

5 D 

7.4b Are only non-mercury thermometers used? 5 

7.4c Are overhead light fixtures reasonably free of dust, 

insects and debris? 5 

7.4d Do floors drain adequately? 5 

7.4e Do floor drains have removable grates or plugs and 

flow freely? 5 

7.4f Are pest lights placed so they do not attract pests into 

the building? 5 

7.5a 

Are harvest baskets, lugs, barrels for soaking logs, 

and trays kept in good repair and maintained so they 

are without splinters or shards? 

5 

7.5b 

Are harvest baskets, lugs, barrels for soaking logs, 

and trays cleaned and sanitized before they are used, 

and stored to prevent contamination? 

5 

7.5c 

Are baskets, lugs, trays, and boxes used only to 

contain mushrooms and not for any other purpose 

unless clearly marked? 

5 

Auditor Comments: 

For Official Government Use Only August 5, 2019

USDA, AMS, SCP, SCI, Audit Services Branch Version 2.0 
9 

8 FIELD PACKING & PROTECTION OF HARVESTED MUSHROOMS 

Questions Points YES NO N/A Doc 

8.1a 

Are baskets, lugs, trays, and boxes used for 

harvesting placed so they do not directly contact the 

floor when stored or moved to the harvest area? 

5 

8.1b 

Are filled harvest containers moved from growing 

rooms to staging areas so that they do not contact the 

floor? 

5 

8.2a Are workers trained that product that comes in 

contact with the floor or ground is discarded? 10 D 

8.3a 

Are containers of mushrooms in staging areas 

protected from materials that may fall into the 

containers? 

10 

8.4a 

Are trucks used for mushroom transport clean, 

sanitary, free of odors, obvious dirt or other possible 

contaminates before loading? 

10 

8.4b Are measures in place to insure product is secure 

during transit from farm to packing location? 10 

Auditor Comments: 

CLEANING & SANITIZING 

Questions Points YES NO N/A Doc 

9.1a 

Are all cleaners, sanitizers and disinfectants approved 

for use on food contact surfaces, and are they applied 

according to label instructions? (A “NO” answer 

results in an automatic unsatisfactory). 

15 

9.1b Is harvesting equipment cleaned and sanitized on a 

scheduled basis? 10 

9.2a 

Are effective sanitation procedures established and 

are workers who use cleaners and sanitizers trained in 

safe and effective methods? 

10 D 

For Official Government Use Only August 5, 2019

USDA, AMS, SCP, SCI, Audit Services Branch Version 2.0 
10 

Auditor Comments: 

PROPER LABELING, USE AND STORAGE OF POTENTIALLY 

Questions Points YES NO N/A Doc 

10.1a 

Are original containers of chemicals clearly labeled 

with the name of the compound, the manufacturer’s 

name and address, and instructions for use? 

10 D 

10.1b 

Are working containers used to store or prepare 

chemicals or chemical solutions clearly marked with 

the common name of the chemical and instructions 

for proper use? 

10 

10.1c Are only approved “non-food” containers used to 

prepare and hold chemicals or chemical solutions? 10 

10.1d Are Material Safety Data Sheets (MSDS) and labels 

kept for all chemicals and readily available? 5 D 

10.2a 

Are workers who use chemical compounds trained in 

their proper use and how to follow labeled 

directions? 

10 D 

10.3a Are chemical compounds stored in a clean, wellorganized, and dry area away from production areas? 10 

10.3b Are chemical storage areas secured so that they are 

accessible only to authorized individuals? 10 

Auditor Comments: 

PEST CONTROL 

Questions Points YES NO N/A Doc 

11.1a Is there a documented pest control program in place 

that controls insects, rodents, birds, and other pests? 10 D 

For Official Government Use Only August 5, 2019

USDA, AMS, SCP, SCI, Audit Services Branch Version 2.0 

11 
 

11.1b Is a current dated and signed map of all pest control 

devices kept on file? 10 D 

11.1c Are pesticides applied only by a licensed pest control 

operator or someone under their direct supervision? 10 

11.1d Are all pesticides EPA-approved? (A “NO” answer 

results in an automatic unsatisfactory). 15 

11.1e 

Are all pest control devices located so as not to 

contaminate product, packing materials or other 

materials? (A “NO” answer results in an automatic 

unsatisfactory). 

15 

11.1f There is no evidence of internal or external pest 

activity. 10 

11.1g 

If used, are poison bait stations used exclusively on 

the outside and never inside of buildings? (A “NO” 

answer results in an automatic unsatisfactory). 

15 

11.1h 

If used, are live traps, glue boards, or mechanical 

traps placed at a maximum of 30 feet apart along the 

inside wall of buildings and at both sides of an 

entrance, excluding breezeways and growing rooms? 

10 

11.1i 

Is there at least one pest control device inside 

buildings within 10 feet of each side of an outside 

entrance, excluding breezeways and growing rooms? 

10 

11.1j Is there a pest control log with the required elements? 10 D 

Auditor Comments: 

TRACE-BACK & PRODUCT CONTROL 

Questions Points YES NO N/A Doc 

12.1a 

Is each lot of mushrooms leaving the farm tagged 

with the name of the farm, product, and a lot number 

traceable to location and date of harvest? 

10 D 

For Official Government Use Only August 5, 2019

USDA, AMS, SCP, SCI, Audit Services Branch Version 2.0 

12 
13 

12.2a 

Is there a program in place that assigns responsibility 

to individuals in the company to respond to a need for 

product trace-back or recalls? Are contact numbers 

available for all customers, excluding retail sales? 

10 D 

12.3a Is a mock recall performed annually? 10 D 

Auditor Comments: 

EQUIPMENT MAINTENANCE & CALIBRATION 

Questions Points YES NO N/A Doc 

13.1a 

Are temperature probes, supporting hardware and 

software used to monitor pasteurization and 

sterilization conditions maintained and calibrated on 

a regular basis? 

10 D 

13.1b 

Is an equipment maintenance program in place that 

assures all equipment is in proper working order and 

does not contribute to product contamination? 

10 D 

13.1c 

Are filters in air conditioning, ventilation, and air 

filtration units cleaned and replaced on an as needed 

basis? 

10 

13.1d Are food grade lubricants used on food surfaces and 

machinery with direct or indirect food contact? 10 

13.1e Are equipment, tools, loose nuts, bolts, and old parts 

removed after servicing an area? 10 

Auditor Comments: 

For Official Government Use Only August 5, 2019

USDA, AMS, SCP, SCI, Audit Services Branch Version 2.0 
14 EMPLOYEE TRAINING 

Questions Points YES NO N/A Doc 

14.1a 

Has a training program been developed that teaches 

employees their responsibility, based on their job 

description, in protecting food from microbial, 

chemical, and physical hazards and the importance of 

good personal hygiene practices? (A “NO” answer 

results in an automatic unsatisfactory). 

15 D 

Auditor Comments: 

For Official Government Use Only August 5, 2019

USDA, AMS, SCP, SCI, Audit Services Branch Version 2.0 
Total Points earned for mGAP checklist = 0 

Total Possible = 800 The total number of points possible for this section. 

Subtract "N/A" = 0 Enter the additive number of N/A points (+points) here. 

Adjusted Total = 800 Subtract the N/A points from the Total Possible points 

X .8 (80%) 

Multiply the Adjusted Total by .8 and show it as the Passing Score 

Passing Score = 640 

Pass Fail (please mark one) 

This program is intended to assess a participant's efforts to minimize the risk of contamination of fresh fruits, vegetables, 

nuts and miscellaneous commodities by microbial pathogens based on the U.S. Food and Drug Administration's "Guide to 

Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables. " Additional commodity specific guidance was 

provided by the American Mushroom Institute and Penn State University contained in the "Industry-wide Food Safety 

Standards for Fresh Mushroom Growing, Harvesting, and Shipping. " 

For further information regarding the USDA GAP & GHP Audit Program, please contact: 

USDA Fruit and Vegetable Program, Specialty Crops Inspection Division, Audit Services 

Branch at 202-720-5021, or SCAudits@ams.usda.gov 

For Official Government Use Only August 5, 2019

USDA, AMS, SCP, SCI, Audit Services Branch Version 2.0 
United States Department of Agriculture 

Agricultural Marketing Services Mushroom Production Audit Scoresheet 

Specialty Crops Inspection Division http://www.ams.usda.gov/gapghp 

Company Name: 

E-mail Address: fax number: Date Audit Requested: 

Street Address: 

Date of Previous Audit : 

Date Audit Began: Date Audit Completed: USDA Commodity Procurement Audit? 

No Time Audit Began: Time Audit Completed: Check One Yes 

Good Agricultural Practices & Good Handling Practices 

City, State, Zip: 

Instructions for Use: The Commodity Specific Checklist for Mushroom Production is to be used for auditing the production facilities only. If a mushroom operation requests that a packing facility, storage and transportation, Traceback, or 

food defense audit be performed on the non-production areas, the general USDA audit checklist with the appropriate sections will be utilized in addition to the MGAP specific checklist. 

EVALUATION ELEMENTS 

Scopes 

Requested 

Element 

Possible 

Points 

Less N/A 

Points 

Adjusted 

Points 

Passing 

Score* 

Facility 

Score 

Pass 

Fail 

Date 

Passed 

General 

Questions 

Reviewing 

Official Unannounced 

MGAP Audit (for production areas only) 800 0 800 640 

General Questions (Only for non production 

areas) 180 0 180 144 

USDA Audit Part 3 - House Packing Facility 

(Only for non production areas) 290 0 290 232 

USDA Audit Part 4 - Storage and 

Transportation (Only for non production 

areas) 255 0 255 204 

USDA Audit Part 7 - Preventative Food 

Defense 

180 0 180 144 

*A Passing Score is 80% of the Possible Points, or the Adjusted Points if adjustments are necessary, with no "automatic unsatisfactory" conditions. 

Does the audit meet the requirements for USDA logo use? Check One Yes No Not Requested 

Types of Mushrooms Produced: 

Send completed GAP&GHP Certificate to: (choose one) Inspection office: (list office) Directly to auditee above: 

Duty Station: 

Lead Auditor Name: Signature & Date: 

All Scopes Completed: 

For USDA HQ use: 

Reviewing Official Name: 

Signature & Date: 

For Official Government Use Only 

USDA, AMS, SCP, SCI, Audit Services Branch 

August 5, 2019

 Version 2.0 

To verify a company's continued good standing in the USDA GAP&GHP Program please visit http://www.ams.usda.gov/gapghp